Instant Ragi Idli | Steamed Savory Ragi Cakes

I have been experimenting with a lot of new flours for the last few months and though Ragi is quite common in India, I never explored it much. I am fascinated with this flour due to its health benefits. It is one of the ignored super foods, probably due to its texture or taste. I have talked a bit about ragi in my earlier post on Instant Ragi Dosa and you can read that if you need to revisit. Today’s recipe is too an Instant version and is off Instant Ragi Idli.

Ragi Idli being served with Chana Dal Chutney

I do love making Idli’s as it is steamed and has less calories. It is also a great finger foods for kids or even a healthy travel food. I do make the traditional Idli’s, but I also do experiment a lot with Idli’s, For instance using different flours or adding different types of vegetables to them. Example my BeetRoot Idli has beet grated to it, which adds a lovely colour as well as texture to the Idli.

Different types of Idlis on my blog

The Oats and Dalia Idli is again an Instant version made using Oats and Dalia(Broken Wheat). Then I have made an Idli with Bajra(Pearl Millet), i.e.Bajra Idli which is using the Bajra grain and requires fermentation. Other Instant Idli’s I have shared are Semolina and Vermicelli Instant Idli, Instant Carrot Semolina Idli. I have a few more Idli recipes waiting in my drafts folder to be published, hopefully sooner.

Close up look of Ragi Idli showing the soft and porous texture

I have made this Instant Ragi Idli 6 months back when my parents visited me and they loved it. We wanted to enjoy them piping hot, and hence I completely forgot to take pictures. This Idli’s got my attention when I saw it on Archana’s Blog. So for this month’s cooking challenge when I was paired in the group Food Blogger Recipe Swap Club against talented Archana from The Mad Scientist kitchen, I decided to made this Yummy and Instant Ragi Idli’s.

She also has a separate section on her blog for Old Age Diet and I recommend you to check her blog for some interesting and healthy recipes.

Close up look of Ragi Idli, purposely split in between, showing the soft and porous texture

I did a bit of modification to the original recipe. I like to add a few veggies to my idli’s as it makes it a complete meal with rice, lentils and veggies added to it and also to feed the fussy eaters. So I added some carrot to give it a bit of crunch and texture.

So here goes the recipe:

Ragi Idli being served with Chana Dal Chutney

Instant Ragi Idli | Steamed Savory Ragi Cakes

Instant Ragi Idli is a healthy breakfast or lunch, which has the goodness of Ragi and can be done in as quickly as 25 mins.
5 from 1 vote
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Course: Breakfast, Lunch
Cuisine: Indian
Keyword: Carrot, Finger Food, Idli, Instant, Kids Food, Millet, Ragi, Semolina, Steamed, Toddler Food, Travel Food
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
Servings: 20 Idli’s
Author: Renu Agrawal-Dongre


  • 1 Cup Ragi Flour
  • 1 Cup Rava (Semolina)
  • 1 Cup Dahi/Yogurt
  • 3-4 tsp oil for Tadka and for greasing Idli moulds
  • 1/2 tsp mustard seeds
  • 8-10 Curry Leaves
  • 1 inch ginger grated
  • 1 tsp Eno (Fruit Salt)
  • Salt to taste
  • Water
  • 1/2 Cup Grated Carrots (One can use any other vegetable or skip this completely)
  • a pinch of Hing (Asafoetida)


  • In a bowl, add the ragi, rava and mix well.
  • Add in the curd and just enough water if at all to combine the dry and the wet.
  • Let this rest for 10-12 minutes, for the flours to hydrate.
  • In the meantime, in a pan add a teaspoon of oil.
  • Once hot, add in the mustard seeds.
  • Once it splutters, add the curry leaves, carrot and hing.
  • Let it cook on high for a 1-2 minutes. We do not want to cook the carrots here, just stir fry.
  • Add this in the batter. Add the ginger and mix.
  • After 10-12 minutes, mix everything and make the a semi thick batter of dropping consistency without lumps.
  • Grease an idli mould and add enough water in the Idli Steamer for boiling.
  • Once the water has started boiling, add a teaspoon of fruit salt in the batter and add about 2 tablespoon of batter in each idli moulds (or as per size)
  • Steam the idli’s for 10-12 minutes until done. (A toothpick or a knife inserted in one of the idli’s should come out clean)
  • Remove and let it rest for atleast 1-2 mins.
  • De-mould using a spoon and serve it with chutney of your choice or with a dollop of butter and Podi.
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Step by Step pics of making of Ragi Idli

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Instant Ragi Idli or Steamed Savory Ragi Cakes - Instant Ragi Idli is a Healthy breakfast or lunch, which has the goodness of Ragi and can be done in as quickly as 25 mins.

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